Budin de Calabaza, my way

So, my aunt finally gave me the recipe for her budin de calabaza. I tweaked it to my taste and came out with this:

1 pumpkin can (3.5 cups of mashed pumpkin)
2 cups milk
4 eggs
2 tablespoons salt
1.5 cup Splenda
2 tablespoons butter
2 tablespoons cinnamon
1 tablespoon ginger
1 tablespoon almond
1 tablespoon vanilla
1 handful almonds
1 box raisins

Heat oven 450.
Mix it all.
Put mix on a pan (you should put some sugar in the pan and melt is before pouring the mix... I placed some more Splenda on the pan and since it did not melt well kept going and placed mix over it).
Place in oven.
450 for first 15 minutes
325 for 45 minutes

Check if it is thick. Use wood stick, if nothing sticks to it then it's done.
Take out. Let it get cold.
Cover & place in the fridge.
Serve chilled with Cool Whip.
Yum!